Executive Chef

Duties and Responsibilities

Vision and Values

As Executive Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.

Wellness

I will fully embrace and safeguard the wellness philosophy, concepts, programs and brand initiatives. This includes spearheading and participating in our Mission Wellness activities. All aspects of these wellness and initiatives will be adopted and implemented throughout my department and its strategic planning and development.  

As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Culinary department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.

Sustainability

Sustainability is at the core of everything we do at Six Senses. As Executive Chef, I will ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic, social responsibility and all other practices documented in the Sustainability Guidelines are followed in my department and to maintain a harmonious and sensitive approach to our environment and cultural surroundings.

In particular, I will monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering.

I will follow the Sustainability Guidelines as they relate to my department and set goals to improve my property’s performance.

Out of the Ordinary  

I will deliver Out of the Ordinary experiences that inspire the spirit of hospitality by delighting others and creating stories. I will deliver experiences that harmonizes with our brand values and create an appetite towards innovation and raise the bar. I will combine quirky, element of surprise and original experiences and take any regular moment and craft it into a beautiful memory.

Operational Ownership

In this role, I will assume full responsibility for the efficient operation of the department to provide exceptional products and services within Six Senses brand operating standards and budget.

I will work strategically with the General Manager to develop cohesive and productive goals for my department and establish procedures/guidelines to achieve them.  I will maintain an overall consistency of the Company’s vision, quality/standards and develop concepts consistent with brand identity.

I will work collaboratively with the General Manager, Executive team and operations on correlated product standards and ensure that the brand provides a systematic culture that delivers excellent guest service results as measured by the brand, independent guest satisfaction company and social media vehicles in an effort to deliver on our promise to our guests and stakeholders.  

My scope of work includes: (please review points below and localize)

Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.

Focus on the rejuvenation of the culinary experience.  

Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.

Focus and review regularly through my physical presence in all areas of kitchen, our rigorous adherence to LQA standards.

Full responsibility for the efficient operation of the Kitchen department, including the Culinary, Stewarding and Organic Gardening teams to provide exceptional product and service within brand operating standards

Responsible for an exceptional guest experience in culinary offering.  

Ensure and review that purchasing practices meet the requirements of the Six Senses nutrition and sustainability platforms.

Assess and review stocktakes and storage areas to ensure all stock is on hand, properly stored and in line with Six Senses control and hygiene standards.  

Ensure and approve that standard recipes are developed for all dishes, including food presentation photographs.

Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.

Responsible for inspecting kitchen public areas and kitchen heart-of-the-house areas on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.  

Lead a team of engaged and experienced Chefs who each manage their own teams on a daily basis to provide the Six Senses exceptional standards of operation and service.

Assist General Manager on meeting and exceeding the annual budget in terms of both revenue generation and cost control.

Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.

Assist General Manager on ensuring that property complies with all legal, statutory and financial requirements.

Implement, review and maintain documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards.

Implement, review and maintain host management practices and budgetary controls to ensure the successful operation of the property.

A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.

Ensure that interaction and communications between departments within the property are clear and effectively maintained to support the smooth running of the property.  

Work closely with marketing, sales and public relation in developing strategies and tactics which support revenue generation and profile-raising initiatives are undertaken as documented in the marketing plan.

Meet and engage with the media and with the local community.

Instill a revenue-focused philosophy so that all hosts are fully engaged with driving revenue opportunities in line with the business strategy and annual plan.

Ensure that all activities within my department are carried out ethically, honestly and within the parameters of local law.

Revise and control that my department’s operational budget is strictly adhered to and all costs will be continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made.

Ensure that forecasting is undertaken on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded.

Prepare and submit legally required and confidential documentation related to the operation.

Complete accurately all corporate reporting requirements for the role.

Attend or conduct the designated meetings and briefings as instructed by the General Manager  with a two-way flow of pertinent information and communications.

Perform any additional duties given to me by the General Manager.